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Grinding your own venison
#6910947
10/06/17 01:47 PM
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Joined: Jan 2013
Posts: 197
RightTurnTaxidermy
OP
Woodsman
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OP
Woodsman
Joined: Jan 2013
Posts: 197 |
Was wondering how many of yall do this? I'm gonna start doing some of my own this year and was wondering how much fat you guys mix per pound of meat. Ill be using beef fat! Thanks!!
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6910960
10/06/17 01:56 PM
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Joined: Jan 2005
Posts: 909
Triplesnake
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Posts: 909 |
Somewhere around 10% or less. We don't do it as an exact science. Just add some fat as it goes into the grinder, and use enough that it looks right.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6910972
10/06/17 02:02 PM
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Joined: May 2016
Posts: 1,091
Wacm
Pro Tracker
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I do around 15. What is more important is putting a cup of baking soda and half a cup of salt on the iced down quarters and letting them sit in a cooler for a few days.
I know a lady who raises Akaushie beef. Its nice to use that fat if you can get it.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6910995
10/06/17 02:22 PM
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Joined: Jan 2012
Posts: 9,185
hook_n_line
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jan 2012
Posts: 9,185 |
We feed so much corn the deer are fat and we just grind it in without adding beef fat to the burger. We do grind in bacon ends or pork shoulder to the sausage though.
Sometimes it's hard being me! But somebody has to do it.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911030
10/06/17 02:54 PM
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Joined: Oct 2014
Posts: 650
jmh004
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Tracker
Joined: Oct 2014
Posts: 650 |
I dont add any fat. Sometimes when I will cook it, I'll add a little ground beef, but normally just cook it as is.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911036
10/06/17 02:58 PM
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Joined: Oct 2011
Posts: 3,161
SouthWestIron
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I do all my own processing. I use bacon in my venison and it comes out absolutely delicious.
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Re: Grinding your own venison
[Re: jmh004]
#6911052
10/06/17 03:12 PM
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Joined: Nov 2012
Posts: 15,658
QuitShootinYoungBucks
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Posts: 15,658 |
I dont add any fat. Sometimes when I will cook it, I'll add a little ground beef, but normally just cook it as is. This. If you want it to last 8-10-12 months, don't add any fat until you cook it (or use pork fat, it seems to hold up the best). The few times we used beef fat it went south after a few months.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911059
10/06/17 03:19 PM
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Joined: Jun 2012
Posts: 788
hermano W
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Posts: 788 |
I process all my own venison and don't add any fat to the ground meat.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911106
10/06/17 03:53 PM
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Joined: Jan 2013
Posts: 197
RightTurnTaxidermy
OP
Woodsman
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OP
Woodsman
Joined: Jan 2013
Posts: 197 |
Man of love to use bacon or pork fat but ive recently found out I have gout and pork is my main trigger I literally worn be able to walk the next morning after eating it that why I was wantin to use beef!
Look us up on our Facebook Page @Rightturntaxidermy
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911162
10/06/17 04:35 PM
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Joined: Sep 2009
Posts: 18,959
ChadTRG42
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I don't add any fat to the ground venison. We use it for spaghetti, tacos, hamburger helper, and chili. I know guys that use pork shoulders or the fat from the pork shoulder. The fat will help pack the meat better for a hamburger. But I will use regular ground beef for burgers.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911172
10/06/17 04:48 PM
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Joined: Jan 2016
Posts: 49
BANDIT_DOC
Light Foot
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Light Foot
Joined: Jan 2016
Posts: 49 |
When I initially break down my deer I will set aside so many lbs to grind. I make a coarse grind of 100% venison. Then later if I decide to make burgers or sausage I can add specific fats, using a fine grind. . I will use brisket trimmings for burger grinds (no more than 10%), Just be sure to cut it in aa evenly as possible.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911218
10/06/17 05:24 PM
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Joined: Nov 2005
Posts: 2,342
copperhead
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My wife gets a package of bacon trimmings from HEB. When we make sausage, she'll eyeball it and when she thinks its about right then she'll fry a patty to test it and adjust from there.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911715
10/07/17 01:30 AM
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Joined: Jan 2009
Posts: 11,248
Longhunter
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I use four to five pounds of beef fat to twenty pounds of deer meat. Any less and you will need a binder. If you stuff it in a tube it will last but heck try a small amont the other way and fry it up and see what you think. Hey Most of this processing thing is trial and error.
Longhunter >>>-------> Make It Count!!!<><
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911730
10/07/17 01:50 AM
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Joined: Jul 2013
Posts: 6,074
Wilhunt
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911744
10/07/17 02:03 AM
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Joined: Oct 2007
Posts: 5,271
Palehorse
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I usually don't add fat. I do make a few batches of venison ground with about 20% bacon ends and pieces for making into patties. Really good on the grill.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911785
10/07/17 02:45 AM
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Joined: Nov 2012
Posts: 629
djs303
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Tracker
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You will want to use 10 to 15 percent beef fat to venison. I course grind mine and then do a fine grind on it. Make sure you keep the beef fat super cold, almost frozen, as it will grind much better. I stuff mine into the tube type plastic bags and the meat will last at least six months.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6911795
10/07/17 02:55 AM
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Joined: Feb 2005
Posts: 1,846
Greg Z
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Pro Tracker
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I put a Boston But in my grind.
Greg Ziemer Sewell Lexus 214-597-6006 Life's short... Enjoy the ride!
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Re: Grinding your own venison
[Re: Greg Z]
#6911889
10/07/17 04:59 AM
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Joined: Jul 2006
Posts: 110,799
dogcatcher
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I have tried them all, finally settled on adding Boston butt to our mixes. Everything form hamburger to sausage and chili grind. I put a Boston But in my grind.
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6912556
10/08/17 01:31 AM
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Joined: Dec 2011
Posts: 6
pccurr
Green Horn
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Green Horn
Joined: Dec 2011
Posts: 6 |
15-20% beef tallow. Perfect for ground meat.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6913266
10/08/17 11:32 PM
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Joined: Feb 2013
Posts: 4,696
krmitchell
Extreme Tracker
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I've used brisket trimmings and bacon ends for our ground venison. For burgers, etc the venison at 15% is the way to go. For spaghetti or tacos the bacon ends at 20% was really good. We make a test batch of 1 lb each, cook it up and see if it is where we want it. If not, adjust.
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Re: Grinding your own venison
[Re: ChadTRG42]
#6913280
10/08/17 11:45 PM
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Joined: Dec 2012
Posts: 11,928
Simple Searcher
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I don't add any fat to the ground venison. We use it for spaghetti, tacos, hamburger helper, and chili. I know guys that use pork shoulders or the fat from the pork shoulder. The fat will help pack the meat better for a hamburger. But I will use regular ground beef for burgers.
This^ And ground axis make great meatloaf
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6913302
10/08/17 11:56 PM
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Joined: Jan 2012
Posts: 778
magspa
Tracker
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Tracker
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Posts: 778 |
I add about 10-15% beef fat for grilling burgers. No added fat for spaghetti, tacos, chilli-mac, etc.., 50/50 with pork for sausage.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6913455
10/09/17 01:47 AM
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Joined: Apr 2007
Posts: 60,531
BOBO the Clown
kind of a big deal
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kind of a big deal
Joined: Apr 2007
Posts: 60,531 |
I run mine 100% straight.
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6913601
10/09/17 03:55 AM
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Joined: Feb 2005
Posts: 1,846
Greg Z
Pro Tracker
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Pro Tracker
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Posts: 1,846 |
most of my meat is ground with 1 Boston butt. Just enough fat and the pork makes a nice mix. Too each his own.
Z
Greg Ziemer Sewell Lexus 214-597-6006 Life's short... Enjoy the ride!
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Re: Grinding your own venison
[Re: RightTurnTaxidermy]
#6913714
10/09/17 11:42 AM
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Joined: Jul 2017
Posts: 42
C&H OutDoors
Light Foot
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Light Foot
Joined: Jul 2017
Posts: 42 |
I don't add anything. If I'm going to make hamburgers I use 1/4 cup of ground oat mill to every pound & 1/2 of meat. I put the oat mill in a food processor so it has the consistency of flour. Pending how bloody you meat is you may need a little more.
1 egg 1/4 cup ground oat mill 1 1/2 pound of venison and use a hamburger press. Good to go!
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